This time - outside Buffalo NY. I'm a long timer from that "other board" but really like what I'm reading here lately. So hi ya'll.
Here's my results:
pH 7.7
Total Dissolved Solids (TDS) Est, ppm 167
Electrical Conductivity, mmho/cm 0.28
Cations / Anions, me/L 3.0 / 2.6
ppm
Sodium, Na 11
Potassium, K 2
Calcium, Ca 34
Magnesium, Mg 9
Total Hardness, CaCO3 123
Nitrate, NO3-N 0.2 (SAFE)
Sulfate, SO4-S 8
Chloride, Cl 18
Carbonate, CO3 < 1
Bicarbonate, HCO3 97
Total Alkalinity, CaCO3 79
A lot softer than I thought. And I'm pretty certain that the low calcium is the reason for the fact that the bitter we just brewed (almost all basemalt) was so astringent. Even though we batch sparge, is that the cause, or is it likely that since we just fired up our brewtus on this batch and superheated the mash (another story) I'm thinking the water is the real culprit.
Am I understanding my chemistry right?
Given this water it appears that mid level ambers are good with no adjustments. True?
Thanks guys.
Here's my results:
pH 7.7
Total Dissolved Solids (TDS) Est, ppm 167
Electrical Conductivity, mmho/cm 0.28
Cations / Anions, me/L 3.0 / 2.6
ppm
Sodium, Na 11
Potassium, K 2
Calcium, Ca 34
Magnesium, Mg 9
Total Hardness, CaCO3 123
Nitrate, NO3-N 0.2 (SAFE)
Sulfate, SO4-S 8
Chloride, Cl 18
Carbonate, CO3 < 1
Bicarbonate, HCO3 97
Total Alkalinity, CaCO3 79
A lot softer than I thought. And I'm pretty certain that the low calcium is the reason for the fact that the bitter we just brewed (almost all basemalt) was so astringent. Even though we batch sparge, is that the cause, or is it likely that since we just fired up our brewtus on this batch and superheated the mash (another story) I'm thinking the water is the real culprit.
Am I understanding my chemistry right?
Given this water it appears that mid level ambers are good with no adjustments. True?
Thanks guys.